Picture a tender, flaky piece of salmon, perfectly cooked and drizzled with a bright, zesty lemon vinaigrette. Add to that the natural sweetness of roasted sweet potatoes and the crisp freshness of vibrant greens, and you’ve got a plate that’s as balanced as it is beautiful. Whether hosting a dinner or simply treating yourself to a nourishing meal, this recipe strikes the perfect harmony between flavor and simplicity.
Tips & Tricks:
- Choose salmon filets that are bright in color and fresh-looking. King salmon is the best quality but pricey. Atlantic salmon is common and farm-raised, while Sockeye is lean and wild and cooks quickly due to its low-fat content.
- Feel free to Air fry or bake the salmon in a 400°F oven for 8 minutes, adjusting the time based on your preferred level of doneness. Spray with cooking spray or rub 1 teaspoon of oil before baking.
- You can use Italian seasoning, thyme, fresh or dried dill, or oregano instead of dried basil.
- Try using Creole mustard instead of Dijon for a different taste.
Lemon Herb Salmon Bowl
Servings: 4 people
Calories:
Ingredients
Sweet Potatoes:
- 2 medium-large sweet potatoes washed, peeled, chopped medium
- 2 teaspoons kosher salt
- 2 teaspoons black pepper
- 2 teaspoons cinnamon
- 2 teaspoons dry thyme
- 1 teaspoon granulated garlic powder
- 3 tablespoons avocado oil
Lemon Vinaigrette:
- zest and juice of 2 lemons
- 2 tablespoons raw cane sugar
- ¼ cup water
- 1 teaspoon black pepper
- 1 teaspoon granulated garlic powder
- ½ teaspoons kosher salt
- 1 tablespoon unsalted butter
- 2 tablespoons Dijon mustard
- ½ cup extra virgin olive oil
Salmon:
- 4 skinless, salmon filets
- 2 teaspoons dried basil
- 2 tablespoons Savory Cajun Seasoning or favorite all-purpose seasoning
- 1 tablespoon avocado oil
- 1 tablespoon unsalted butter
- 5 oz. mixed greens
Instructions
Sweet Potatoes:
- Preheat the oven to 400°F. In a large bowl, add the sweet potatoes, salt, black pepper, cinnamon, dry thyme, and oil. Mix to combine and make sure the sweet potatoes are evenly coated with the spice mix.
- Pour on a foil or parchment-based baking sheet and place in the oven, even if it’s not 400°F yet. Once it reaches 400°F, cook for 10 minutes. Once a fork can easily pierce the sweet potatoes, they’re done.
Lemon Vinaigrette:
- Heat a small skillet over medium heat. Add the lemon zest, fresh lemon juice, sugar, water, black pepper, garlic powder, and salt. Bring to a boil, reduce heat to medium-low, and cook for 5 minutes. Remove from heat and stir in cold, unsalted butter.
- In a medium bowl, whisk lemon pepper sauce and Dijon mustard, then slowly drizzle in olive oil until the vinaigrette is thick and creamy and can coat a spoon.
Salmon:
- Evenly season both sides of fish fillets with basil and seasoning. Heat oil and butter in a large skillet over medium heat, once butter has melted, add 2-4 fillets (depending on the size of your skillet) and cook salmon for 3 minutes on each side until cooked through.
- To serve, add sweet potatoes, salad greens, season greens with a little salt and black pepper. Add salmon, pour 1-2 tablespoons over salmon and drizzle lemon vinaigrette over greens.
Notes
Tips & Tricks:
- Choose salmon filets that are bright in color and fresh-looking. King salmon is the best quality but pricey. Atlantic salmon is common and farm-raised, while Sockeye is lean and wild and cooks quickly due to its low-fat content.
- Feel free to Air fry or bake the salmon in a 400°F oven for 8 minutes, adjusting the time based on your preferred level of doneness. Spray with cooking spray or rub 1 teaspoon of oil before baking.
- Feel free to use Italian seasoning, thyme, fresh or dried dill, or oregano instead of dried basil.
- Try using Creole mustard instead of Dijon for a different taste.
